A new California law will soon change what’s inside many of the corn tortillas sold across the state. Beginning January 1, 2026, AB 1830 will require most store-bought corn tortillas and corn masa products to be fortified with folic acid, a nutrient linked to reduced risk of neural tube defects in pregnancies.
What does the new law require?
Under AB 1830:
- Corn masa flour and finished corn tortilla products: must contain 0.7 mg of folic acid per pound, allowing for standard manufacturing variation.
- Wet corn masa products: may contain 0.4 mg of folic acid per pound of end product.
The legislation was signed into law on September 28, 2024.
What are the new labeling rules?
Packaging will also change. Products covered under the law must include:
- A folic acid declaration on the Nutrition Facts label, consistent with federal guidelines.
- A statement indicating the product contains corn masa flour or was made using a wet-masa process.
This means shoppers will be able to see folic acid content directly on the package.
What does this mean for local small businesses?
Small businesses that produce their own masa are exempt, preserving flexibility for independent tortillerías and traditional producers.
Why does this matter for public health?
The policy aims to help prevent neural tube defects such as spina bifida and anencephaly, which research shows can be significantly reduced through sufficient folic acid intake during early pregnancy. While folic acid has long been added to flour tortillas, cereal, and bread, corn masa flour was excluded from the original 1998 federal fortification mandate.
Voluntary fortification was later permitted, but adoption remained limited. That means many corn tortillas never received the added nutrient.
With corn tortillas being a staple food in many California households, officials hope the new requirement will close a nutritional gap. By fortifying everyday foods, California aims to support healthier pregnancies and future generations, one tortilla at a time.